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An idyllic, idling brunch with friends. A casually impressive lunch with clients. A gently delightful dinner with a significant other. An impromptu, meandering, long afternoon of sparkling glasses and small plates.

There is nothing like The Garden Room in Dublin. In this city, it’s utterly unique.

As the now-famous Merrion grew, a courtyard garden appeared right in the very heart of the hotel. A formal garden, complete with fountain, overlooked by the lounges and guestrooms on three sides and the blue skies above.

On the fourth side, to the east, we have created a light and airy space that opens onto the garden and becomes a part of it. This is The Garden Room.

From the beginning we wanted it to be a less formal affair. Somewhere to unwind and laugh with friends over a refreshingly cold bottle of rosé and an astonishing seafood salad. A secret garden where you’ll find little groups of people who love each other’s company and others, dining alone, happy to enjoy a brief escape with just themselves. Weather permitting, we’ll open those great floor-to-ceiling glass doors to the garden terrace for true al fresco dining.

The Garden Room is open all day, serving brunch, snacks, lunch and dinner. The menu is a labour of love by master chef Ed Cooney, that genius champion of artisan food producers.

HEAD CHEF – ED COONEY

If you’re a foodie, you probably know all about our executive head chef Ed Cooney. He’s been a star at the Merrion for over 10 years, winning admirers, accolades and awards, taking culinary tours around the world and regularly appearing on TV and in the press.

Before coming to us, Ed worked at some of the finest hotels and restaurants in Scotland and England. At these, the ultimate gourmet restaurants, he learned the importance of working closely with the finest local producers of seafood, meat, vegetables, fruit, cheese and other gastronomic delights.

“The people I work with are the best. The best preservers, fish smokers, black pudding makers, fruit farmers, shellfish divers – all of them extraordinary people, harvesting and creating the most remarkable produce. Everything is delivered fresh to our door every day and this is how we make such great dishes. I personally guarantee you will taste the difference these perfect ingredients make in every forkful.”

Ed is a believer in provenance. He believes that each ingredient should have a taste unique to where it’s from. Like a bottle of wine. So, for example, butter from the Golden Vale should have a distinctive taste that will affect the flavour of the dish in which it appears.

Needless to say, everything Ed and his team uses is fresh and in season. It’s this approach that makes his creations world-class but always distinctly Irish.

But don’t just take our word for it: Have a look at Ed’s incredible menus for yourself.

Reviews

Here, as though we needed one, is another reason to come to The Merrion. Looking forward to wiling away an afternoon or two here.

Tim Johnston, London

There is a great sense of anticipation about the arrival of The Garden Room – I cannot remember any other restaurant opening in Dublin that has excited people so much.

Linda O’Connor, Dublin

I cannot wait to sit down to a meal here, at the edge of the garden, in what looks to be a safe haven of style. Of course the service will be impeccable and the food will be amazing, this is The Merrion after all.